Travelling Hat Recipe: Cassoulet



PORK AND BEAN CASSOULET: serves 2

500 grm roughly chopped shoulder of pork

1 large onion sliced

3 large cloves garlic

1 green chilli chopped

 300 grm tin chopped tomatoes

2 medium chorizo sausages

500 grm tin white flageolet beans

Cup of chicken stock

I tbsp hot Cajun sauce

Add cooking oil to a pan and gently colour the garlic, onion, chilli with the addition of a good pinch of allspice and cumin. Remove and add the pork pieces, tossing in the hot oil until juices are sealed. Remove. In an earthenware casserole, tip the pre-cooked flageolet beans, the skinned and chopped chorizos and the pork. Add the tomatoes and juice, the stock, several slurps of Cajun sauce and a squeeze of fresh lemon-juice.

Cook on a medium heat for 2 hours, stirring occasionally.

Serve with khubz Arab bread, or crusty baguette for dipping in the sauce, and a green salad of lettuce, cucumber, pre-cooked and chopped string beans and slices of avocado.

About Travels with My Hat

Australian photojournalist and author. Used London as a base for nearly forty years while freelancing in the Middle East, Arabian peninsular, Africa and South Asia. Have written and illustrated more than a dozen books and travel guides. Operates a well regarded religious images stock photo library: www.worldreligions.co.uk. Live in Leura in the Blue Mountains outside Sydney.
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6 Responses to Travelling Hat Recipe: Cassoulet

  1. Mike Gerrard says:

    Mmm… cassoulet is a wonderful dish and this sounds good.

  2. Mimi Forsyth says:

    it's hard, sometimes, to be a vegetarian……..

  3. Yusef says:

    Nam! But I am Muslim. What about one of yr great recipes, — but halal.

  4. Jules says:

    Very tasty I'm sure… Yusef would like roast leg of lamb with yogurt and lemon.

  5. AMA says:

    Delicious C.O ! Must try it- having eaten from your recipes before will be in for a treat.

  6. Sally Morgan says:

    Looks wonderful – will have to try it with our own pork and chorizo made by my own fair hand.

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